Dinner Menu


Love your meal and want to buy a round of beers for the Chefs?  $8


Smoked Duck Wings 19
Oil crisped Leighton Farms smoked confit of duck tossed with sweet chile, sesame and citrus 

Grilled Avocado 10 
Heirloom tomato & smoked jalapeño coulis – 

salsa roja – cotija 

Tuna Tartare 18
Ahi – house guacamole – wasabi cream – 
wonton chips

Meat and Cheese Board 23
Chef’s daily choice of charcuterie and artisan cheeses – local honey – whole seed mustard – Gafford pickles – artisan crackers 

Lump Crab Cakes 25
3 jumbo lump crab cakes – dijon aioli –
local greens  

Burrata 16 
Blistered, white balsamic infused heirloom cherry tomatoes – locally made Burrata – basil pesto  

Parmesan Roasted Cauliflower 12
Salt and pepper dusted cauliflower oven roasted with parmesan and finished with roasted red pepper cream 

Chicken & Biscuits 15

Petite Mabel’s fried chicken, baked buttermilk biscuits, B’s honey butter & hot pepper jelly
served as 2 

Blackeyed Pea Hummus 12
Fresh puree of tahini and field picked black eyed peas, pickled red onion, chile oil, and jalapeño 
dust accompanied by lavash  

Fire Grilled Shrimp 21
Roasted garlic marinated shrimp, oaxaca queso, corn and pork belly relish and crispy tortilla strips



Chef’s Whim – MP



Add to any salad:
Fried or Marinated Grilled Chicken 7
Salmon 8 • Blackened Shrimp 10
Crab Cake  8 

Chopped Farm Salad 12
Crisp iceberg, farm egg, smoked bacon, heirloom tomato, cucumber, red onion all chopped and tossed in house made fresh dill and roasted garlic ranch dressing
add bleu cheese 2 

Street Corn Salad 11 
Fire grilled locally sourced corn, ripe avocado, crisp romaine, cotija cheese, accompanied with creamy chile-cilantro dressing 

The Gafford Caesar 12
Crisp romaine hearts, shaved parmesan, house baguette croutons, in house made Caesar dressing
add anchovies 2 

Salmon Salad 16
Fire grilled, line caught organic salmon, local mixed greens, goat cheese, torn prosciutto, with house made white balsamic vinaigrette 

Grillled Steak Salad 21
Quick fire seared hanger steak, local baby greens, fresh mango, jicama, heirloom tomato, avocado, almond, and toasted coconut finished in honey lime dressing



The Burger 16
8oz blend of brisket, short rib and ground chuck – mature cheddar cheese – veggies, served on a buttered brioche bun and served with house kettle chips
add bacon or guacamole 2

The Gafford 46
Our signature steak! 20oz bone-in prime Revier Ranch ribeye with chef’s butter served with house made mac and cheese
add bleu cheese 4 • add 1 crab cake 8 • add blackened shrimp 10

Mabel’s Fried Chicken 19
She made it for Taylor since he was born. 2 southern style boneless breasts with black dot gravy over garlic confit mashed yukons and local vegetables

8OZ Beef Filet Mignon 47
Chef’s hand cut 8oz Black Angus beef tenderloin served fire grilled with our signature house made 72-hour steak sauce over garlic confit mashed yukons
and local vegetables
add Maytag bleu 4 • add 1 crab cake 8 • add blackened shrimp 10 

Scottish Salmon 26
Organic Scottish salmon fire grilled to order served with your choice of house made jalapeño bbq sauce or garlic herb butter served over wild grains and local vegetables

Southern Styler Meatloaf – While it lasts 24
Individual 14oz meatloaf served with house bbq glacé and caramelized onion demi glacé. Topped with crispy leeks over garlic confit mashed yukons and local vegetables (meatloaf: short rib, chuck, brisket and bacon)

Maple Brined Double Bone Pork Chop 30
16oz double bone duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed yukons and local vegetables

Tomato Roasted Spaghetti Squash 16 
Pulled spaghetti squash, heirloom roja, charred corn, 
cotija cheese, fresh pico and cilantro pesto

Ahi Tuna Burger 20

Daily house ground sushi grade yellowfin tuna, quickly seared and served on a buttered brioche bun with hydro bibb lettuce, farm onion, and vine ripe tomato with wasabi aioli and served with house kettle chips

Pan Roasted Chicken 20
Free range airline cut chicken breast with crushed herbs 
served pan roasted and finished with apricot-chipotle glaze 
over garlic confit mashed yukons and local vegetables

Local Swordfish 29

Fresh herb marinated and fire grilled swordfish with 
horseradish & key lime honey mustard sauce, topped with 
lump crab, served over wild grains and local vegetables

Overnight Short Rib 30
Fall off the bone tender, black angus short rib in red wine and roasted garlic demi-glacé atop sharp cheddar and chipotle whipped sweet potato and local vegetables

Pistachio Crusted Ahi Tuna 31

Pan seared rare tuna served with sweet soy and local papaya salsa over wild grains and local vegetables

Macadamia Snapper 31

Pan roasted buttercrumb and macadamia crusted snapper in citrus-rose beurre blanc finished with fresh mint and basil over wild grains and local vegetables

Local Grouper 32
Market choice of local grouper, fire grilled with house 
seasoning and Florida gulf shrimp, finished with low country crème over wild grains and local vegetables

Wild Boar Ragu 22

Braised Florida wild boar in heirloom tomato sauce finished 
with roasted garlic crème and baby herbs accompanied by 
fresh pappardelle pasta and shaved parmesan

Shrimp and Grits 29
Blackened jumbo gulf shrimp, smoked country ham, cotija cheese, avocado-tomatillo salsa, atop creamy jalapeño cheese grits


7 layer
carrot cake 10

with cream cheese icing

Triple Chocolate cake 15
ala mode with vanilla
le flour ice cream

 Banana pudding Cheesecake 12
with nilla wafer crumb and fresh
whipped cream

Vanilla Bean Creme Brûlée 11
with berries and fresh whipped cream

peanut butter pie 10

with oreo crumb and fresh whipped cream